Recipe

Corn Soup Recipe

Add Step-by-Step Photos	Cookingwithcaitlin / All my dishes 11 months, 3 weeks ago I love to add soup to a menu as there are just so many really fun ways to serve it: a shot glass, a mug, a tumbler, a bowl… People cannot believe just how easy it is to make this sinfully simple soup. If you are “an appetizer” this holiday s... More Prep:20m Cook:60m Servings:6	Cookingwith
	corn soup spicy creamy sweet vegetarian

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Ingredients

4 12 oz. Cans, or 6 Cups Crisp and Sweet Summer Corn, drained

2 12 oz Cans Vegetable Stock

2 Dried Bay Leaves

1 Small Onion

3 Tablespoons Olive Oil

10 Sprigs Fresh Thyme

1 1/2 Cups of Heavy Whipping Cream

1 1/2 Tablespoons Cayenne Pepper

2 Teaspoons Salt

Directions

Finely mince your small onion.

In a sauce pot bring your olive oil to medium-high heat. Add your drained corn, onion, thyme, bay leaf. Sauté for 5-10 minutes, until the onions are softened and you can smell the corn and thyme.

Cover the vegetables with vegetable stock; simmer on low heat for 1 hour.

After 1 hour remove the dried bay leaves and thyme stems. Blend the mixture together until combined. If you prefer a velvety soup, liquefy your soup. Otherwise I recommend leaving a little texture to the soup.

Return soup to your sauce pot and turn to medium heat. Add your cream, salt, and cayenne pepper. Stir, simmer, serve, and enjoy!

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